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Ingredients
For the Potatoes:
3 teaspoons olive oil
1 lb. red or Yukon Gold potatoes, peeled and cut into 3/4-inch wedges
1/2 teaspoon kosher salt
For the Steak and Garlic Butter:
2 rib-eye or New York strip steaks, each about one inch thick, or 1 lb. of flank steak, halved
1 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon black pepper, or to taste
Instructions
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